Avoiding Additives and Preservatives

Use tamari instead of soy sauce. I used Simply Natural organic sriracha, which is additive-free. Check the shrimp for sulfites or other preservatives.

Stir fry shrimp and set aside

Stir fry vegetables, then add sauce and shrimp to the pan and heat through

Spicy shrimp stir-fry

Ingredients:

2 tablespoons (30 ml) low-sodium soy sauce or tamari

1½ tablespoons (22.5 ml) hot chile paste (such as sambal oelek) or sriracha

1 tablespoon (15 ml) honey

2 limes

2 tablespoons (30 ml) canola oil, divided

1½ pounds (680 g) peeled, deveined, tail-on large raw shrimp

¼ teaspoon (1.25 ml) kosher salt

6 ounces (170 g) snow peas (about 2 cups/500 ml), trimmed

2 large carrots, peeled and thinly sliced crosswise

3 cloves garlic, finely chopped

1 tablespoon (15 ml) finely chopped fresh ginger (from a 1-in./2.5-cm piece)

Steamed white rice, sesame seeds, and fresh cilantro leaves, for serving

Preparation:

Place soy sauce, chile paste, and honey in a small bowl. Squeeze in 2 tablespoons (30 ml) juice from 1 lime and stir to combine. Cut remaining lime into wedges and set aside.

Heat 1 tablespoon (15 ml) oil in a large skillet over medium-high. Add shrimp and season with salt. Cook, stirring occasionally, until shrimp are opaque, 2 to 3 minutes. Transfer to a plate.

Add remaining 1 tablespoon (15 ml) oil to skillet. Add snow peas, carrots, garlic, and ginger and cook, stirring constantly, until vegetables are crisp-tender, 1 to 2 minutes. Stir in sauce and shrimp; cook, stirring constantly, until sauce is slightly thickened and shrimp are heated through, about 1 minute. Serve stir-fry over rice with lime wedges alongside; garnish with sesame seeds and cilantro leaves. Serves 4.

From Real Simple